Spiced Banana Tarte Tatin
So few ingredients never tasted so good! Spiced Banana Tarte Tatin is a simple yet stunning dessert, and served individually, fantastic for an intimate gathering. Banana slices sweetened with brown sugar and lightly spiced with cinnamon, cardamom and ginger makes for a delicious syrupy sauce. Flaky golden puff pastry provides the base to cradle all the sweet goodness to the table.
When choosing to make this recipe I quickly realized I did not own 1” high ramekins. So on the hunt I went with little success for the exact size. I did manage to find 5” wide ramekins that were 2” high. On the trial run however, the puff pastry did not cook thoroughly nor did it brown since the sides of the ramekins were too high. It just ended up to be a flat, pale and limp crust, in other words, a big FAIL!
Of course the local search continued because I wasn’t about to give up that quickly. As luck would have it, I stumbled upon an approximate 5” x 1” ceramic dish. The oddly purple ceramic dishes were found in the pet section of the dollar store, yes they are pet food dishes! Judge me if you will but they worked wonderfully with their slightly tapered side and appropriate height. Use what will work, just be sure to they are 1” high. The height is key in this recipe to obtain golden flakey pastry.
I love this recipe because it’s simple yet elegant and can be put together at the last minute with everyday ingredients. Enjoy!
Recipe Source: Adapted from Epicurious Banana Tarte Tatin
- 8 tbsp light brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp ground ginger
- 4 tbsp unsalted butter room temperature
- 3-4 each bananas ripe, but firm
- 4 tsp dark rum spiced, preferrably
- 1 sheet puff pastry
- 4 5" round x 1" high ramekins
- Preheat oven to 400℉. In a small bowl combine brown sugar and spices. Smear 1 tbsp of butter onto the bottom of each 5" round x 1" high ramekin. Sprinkle an approximate 2 tbsp brown sugar spice mix over butter. Slice bananas into approximate 1/8" slices and arrange in a concentric circle over the brown sugar, overlapping each slice just slightly. Drizzle 1 tsp rum evenly over bananas.
- Cut puff pastry rounds to fit the ramekin and prick with a fork. Lay pastry over bananas, tucking in the edges. Arrange ramekins on a large cookie sheet to catch any drips. Bake in preheated oven for 30 minutes until puff pastry is puffed and golden. Remove from oven and allow to rest for 1-2 minutes. Invert each ramekin onto serving plate and serve with vanilla or caramel ice cream.
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